Jalapeño Poppers
Jalapeño poppers! And they’re gluten free. We were at the Spice Merchant a few weeks ago and picked up some roasted garlic. I’d been planning on making these jalapeño poppers for a bit, but the garlic brought them to a whole new level. Spices are such wonderful flavour boosters.
Servings: 4 people
Ingredients
- 5 jalapeños
- 8 oz of cream cheese
- 1/4 cup of shredded old cheddar
- 1 teaspoon of roasted garlic
- 3 drops of hot sauce
- dash of salt to taste
- 5 strips of gluten free turkey bacon
Instructions
- First, gather your jalapeños. I wash them and then roll them until they lay flat – then cut with that end fully down. That way at least one popper half will lay flat. Also, set your oven to 375 on roast.
- In a bowl, mix the cream cheese (you can soften it in the microwave for 30 seconds first, if needed) with the cheddar, and garlic.
- Stir until well combined and then add in the salt to taste and the hot sauce. Then, stuff into the halved jalapeños.
- Cut the turkey bacon (or real bacon, if you choose) in half so it’s a bit thinner allowing some of the cheesy goodness to show through.
- Then, roast at 375 for 9-15 minutes. I think we let this batch cook for 13 minutes, yet they would have held up at 15; we just happened to be very hungry.
- Let them cool for about 5 minutes so they don’t burn your mouth. Also, they make for a cheesy leftover treat.